Lamb With Fennel (Sardinia) Recipe

Name: Lamb With Fennel (Sardinia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs lamb shoulder, cubed or 2 1/2 lbs lamb, for stewing cubed; 1 medium onion, roughly chopped; 3 garlic cloves; 3 large carrots, peeled and chopped into 1 inch logs; 1 1/2 lbs fennel, white part roughly chopped, reserve the green part for later; 2 tablespoons flour; 3 tablespoons olive oil; 1 (20 ounce) can tomatoes; 1 cup white grape juice (not red!); 1/2 teaspoon cayenne pepper (or more to taste); salt; pepper

Servings: persons

2 1/2 lbs lamb shoulder, cubed or 2 1/2 lbs lamb, for stewing cubed
1 medium onion, roughly chopped
3 garlic cloves
3 large carrots, peeled and chopped into 1 inch logs
1 1/2 lbs fennel, white part roughly chopped, reserve the green part for later
2 tablespoons flour
3 tablespoons olive oil
1 (20 ounce) can tomatoes
1 cup white grape juice (not red!)
1/2 teaspoon cayenne pepper (or more to taste)
salt
pepper

1
Dredge the lamb cubes in the flour, mixed with salt and pepper.
2
Brown the lamb well in a pan with 2 TB oil over medium high to high heat.
3
Remove the lamb, and add the carrots, onions, and garlic and saute until the onions are translucent.
4
If the tomatoes are whole in the can, cut them in half inside the can with a sharp knife.
5
Add the grape juice and the tomatoes and bring to a boil.
6
Add the lamb and the fennel whites and bring back to a boil, reduce heat, cover and simmer for about an hour, or until the lamb falls apart with a fork.
7
Garnish with the green fennel and serve with macaroni pasta.

1153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 lbs lamb shoulder, cubed or 2 1/2 lbs lamb, for stewing cubed, 1 medium onion, roughly chopped, 3 garlic cloves, 3 large carrots, peeled and chopped into 1 inch logs, and more.

Yes, Lamb With Fennel (Sardinia) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb With Fennel (Sardinia)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions